Drizzle the bacon with the red pepper-maple syrup or serve on the side for dipping. Meanwhile, whisk together the red pepper flakes and remaining 1/4 cup maple syrup in a small bowl. (Bacon can be stored in an airtight container at room temperature for up to 3 days.) Transfer the bacon to a parchment-lined baking sheet. Sprinkle the bacon with the leftover brown sugar mixture.īake, rotating halfway through, until the bacon is cooked and the sugar is dark and caramelized, about 1 hour 30 minutes. Press the bacon, one slice at a time, into the brown sugar mixture to coat. Pour 1/2 cup of the maple syrup into a small bowl.īrush both sides of each slice of bacon with maple syrup. Whisk together the sugar, cayenne, paprika, 2 teaspoons pepper and 1/2 teaspoon salt in a pie dish. Coat the cooling rack with cooking spray. Line a baking sheet with foil and place a cooling rack into the baking sheet. Separate the bacon slices and add to the spice mixture. In a large bowl, combine brown sugar, cayenne, chile flakes, and black pepper until evenly mixed. Remove bacon from the refrigerator as oven heats. Drizzle the bacon with the red pepper-maple syrup or serve on the side for dipping.Cut bacon lengthwise into nine 1/4- to 1/2-inch-thick slices. Line a rimmed baking sheet with foil and place an oven-safe wire rack on top. This candied bacon is bathed in brown sugar and maple syrup, with a subtle kick from gochujang and pepper flakes and a touch of orange zest.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |